Chicken, Corn, and Couscous Salad

READY IN: 30mins
Recipe by Kitty Z

I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.

Top Review by mftaylor

This was my first time cooking with curry or couscous and I have to say that this recipe was great. It has a lovely combination of flavors. I followed the recipe almost exactly, I decreased the amount of oil to 1 1/2 tbsp to lessen the fat amount and cooked the chicken in cooking spray instead of oil. I used chili flakes, a can of corn, and a sprinkle of dry cilantro. This recipe was very tasty and easy and I will be making it again. Thanks again Kitty.

Ingredients Nutrition


  1. Whisk together the curry powder, mustard, and vinegar.
  2. Season with salt and pepper.
  3. Whisk in 3 tbsp of oil and set aside.
  4. Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
  5. Remove from heat, add couscous, and let sit covered for about 5 minutes.
  6. Heat the remaining oil in a skillet over medium heat.
  7. Cook the chicken until just done; the time will depend on how big your chicken pieces are.
  8. Remove the chicken to another dish and keep warm.
  9. Add the onion to the skillet and cook until softened, about 5 minutes.
  10. Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
  11. Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
  12. Combine chicken, corn mixture, and couscous.
  13. Add curry mixture and cilantro and toss to combine.

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